ALMOND SHORTCRUST PASTRY
- 270g Butter
- 270g Icing sugar
- 135g Finely ground almonds
- 5g Fine salt
- 110g Eggs
- 540g Plain flour (135g + 405g)
- First mix the creamed butter, icing sugar, eggs, 135g flour, ground almonds and fine salt. Be careful not to overmix. Once the mixture is well incorporated, add 405g flour. Make sure you don’t knead the dough. Once the flour has been added, roll out the dough straight away between two plastic guitar sheets or two sheets of greaseproof paper, and cut it up. Freeze the dough for at least 2 hours before using. Line the tart bases and bake at 320°F (160°C) for approx. 15 minutes.
INSPIRATION PASSION FRUIT CRÉMEUX
- 135g Passion fruit purée
- 7g Glucose syrup
- 4g Gelatine powde
- 20g Water
- 245g INSPIRATION PASSION FRUIT
- 265g Whipping cream 35%
- Mix the purée and glucose and heat them to approx. 176°F (80°C). Add the rehydrated gelatine. Gradually combine with the melted INSPIRATION PASSION FRUIT couverture. Immediately mix using a hand blender to make a perfect emulsion. Add the cold cream. Mix again.
JIVARA 40% LIGHT MOUSSE
- 100g Whole milk
- 2g Gelatine powder
- 10g Water for the gelatine
- 200g Whipping cream 35%
- 135g JIVARA 40%
- Heat the milk to 175°F (80°C) and add the rehydrated gelatine. Slowly combine with the melted JIVARA 40% to obtain a smooth, shiny, elastic texture – this is a sign that you are starting to make an emulsion. Immediately mix using a hand blender to make a perfect emulsion. Once the mixture is at 95-105°F (35-40°C), combine with the cream which has been whipped until it has the texture of a mousse. Quickly pour the mixture into the oblong silicone moulds and freeze.
ITALIAN MERINGUE
- 50g Egg whites
- 150g Caster sugar
- 50g Water
- Cook the sugar and water at 242-245°F (117-118°C) and mix with the beaten whites. Beat until the mixture cools down and forms soft peaks that are easy to pipe.
ASSEMBLY
After the tart shells have baked and cooled, make the INSPIRATION PASSION FRUIT crémeux so that you can pour it straight in, filling them up to the top. Freeze. Then, remove the JIVARA 40% light mousses from the moulds and place on top of the frozen Inspiration Passion Fruit crémeux. Make the Italian meringue. Cut the tip of a piping bag at an angle. Without using a nozzle, unevenly pipe the Italian meringue. Brown the meringue with a small blowtorch. Store in the refrigerator for 4 hours before serving. TOP TIP: once the JIVARA 40% light mousses have been removed from the moulds, cover them in clear glaze before placing them on the INSPIRATION PASSION FRUIT crémeux. This gives them an extra shiny finish and perfect presentation.
